Let’s talk dirty - about rice

Cathey Noell

Wednesday

Jan 23, 2013 at 12:01 AMJan 23, 2013 at 9:07 AM

My family has always been a fan of dirty rice, except for the kids. You know the kind I’m talking about … the real stuff, the kind made with chicken parts, ground pork, green peppers, onions and, of course, rice. It’s a well-known Louisiana dish that I find absolutely delicious.

My family has always been a fan of dirty rice, except for the kids. You know the kind I’m talking about … the real stuff, the kind made with chicken parts, ground pork, green peppers, onions and, of course, rice. It’s a well-known Louisiana dish that I find absolutely delicious.

The name itself really doesn’t sound that appetizing, and once you hear what this delectable dish contains, it usually sends liver and gizzard haters running.

Well, I finally found a new recipe that will keep everyone seated at the dinner table.

I discovered this recipe in the January edition of “Our State” magazine, submitted by Judy Carroll.

It has been a huge hit at our house, especially with the kids. I think you’ll find this version of dirty rice on your menu at least once a week.

I’ll bet you’ll find the recipe is easy and even quicker than the one you’ve been using.

Leftover rice heats up perfectly in the microwave. This dish is a keeper! If you have never been a fan of dirty rice, you will be now.

NEESES DIRTY RICE

1 pound Neese’s Hot Sausage

½ pound lean hamburger meat

4 cups cooked white rice

¼- ½ onion, chopped

½ green pepper, chopped

1 jalapeno pepper, finely chopped

2 cloves garlic, chopped

3 Roma tomatoes,

½ tsp. salt

¾ tsp. pepper

1 cube chicken bouillon

Preheat oven to 350 degrees. Brown sausage and hamburger in frying pan. Add onion, peppers and bouillon cube and sauté until tender. Cook rice according to directions on package. Blend tomatoes and garlic in blender. Add mixture to meat, onion and peppers. Stir in rice, salt and pepper. Mix well. Pour into casserole dish, cover with foil and bake at 350 degrees for 30 minutes.

You can email columnist Cathey Noell at foodiegirl82555@aol.com

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